Jul 14 2026
Restaurants›Como Smoke and Fire›The Big Texas Recipe

The Big Texas Recipe

Inspired by Como Smoke and Fire
Time5h
Serves4

Slow smoked brisket with pickles, two beer battered onion rings, house made ranch and little heat sauce served on Texas toast.

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Ingredients

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Brisket

Beer Battered Onion Rings

House Made Ranch

Little Heat Sauce

Assembly

Method

Brisket Preparation

  1. 1

    Prepare the Brisket

    Rub the beef brisket with salt, black pepper, garlic powder, onion powder, paprika, and brown sugar. Ensure the brisket is evenly coated with the spice rub.

  2. 2

    Smoke the Brisket

    Preheat your smoker to 225°F (107°C). Add wood chips to the smoker. Place the seasoned brisket on the smoker and cook for about 10-12 hours or until the internal temperature reaches 195°F (90°C). Wrap in foil and let it rest for at least 30 minutes before slicing.

Beer Battered Onion Rings

  1. 3

    Slice the Onions

    Cut the onions into 1/2-inch thick rings and separate them into individual rings.

  2. 4

    Make the Batter

    In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the beer while stirring until the batter is smooth and thick.

  3. 5

    Fry the Onion Rings

    Heat oil in a deep fryer or large pot to 375°F (190°C). Dip each onion ring into the batter, allowing excess to drip off, and carefully place them in the hot oil. Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

House Made Ranch

  1. 6

    Mix the Ranch

    In a bowl, combine mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper. Stir until well mixed and creamy. Refrigerate for at least 30 minutes before serving.

Little Heat Sauce

  1. 7

    Combine the Sauce Ingredients

    In a small bowl, mix together hot sauce, honey, and lime juice until combined. Adjust to taste.

Assembly

  1. 8

    Assemble the Sandwich

    Toast the Texas toast slices until golden. Layer sliced brisket, pickles, two beer battered onion rings, a generous drizzle of house made ranch, and little heat sauce on one slice of toast. Top with another slice of toast.

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